I am officially 23. What a weird age, for me it feels very nothing-y and I’m totally okay with that. I believe that 23 is the year I actually become good at saving my money, work hard and also party hard(ish). By party hard(ish) I mean 2 glasses of wine and some delicious cheese.. or maybe just staying home and having egyptian spiced chickpeas with fetta, tomato and a lovely cheek of lemon. Yeah, I think I’ll spend my 23rd year like that. Being wild, eating cheeks of lemons.
This recipe is a simple meal and can be whipped up in no time, which is why I love it. I already had the egg hard boiled in my fridge (staying true to the eggy name) so it really was just draining the chick peas, seasoning and in a pan with some diced tomato and garlic. It’s an amalgamation of all my favourite flavours in one dish and can be eaten for any meal. Apparently I will also spend my 23rd year trying to use big words when discussing recipes.
This flavoursome dish is an adaption from The New Feast recipe book, by Greg and Lucy Malouf, a vegetarian Middle Eastern cook book which I have been using a lot lately. I have so many beautiful cook books and when it comes to meal planning/cooking time – I freak out and make vegetarian chili… again. Jackson loves the veggie chili (recipe here!) but I am counting the days until we both stomp our feet and declare enough.
To prevent a chili overdose, I’ve been making a huge effort to cook out of my prized cook books. They aren’t just for looking pretty, you know. I read cook books end to end, numerous time but struggle to cook out of them. I’m putting the effort to try at least one new recipe a week. I’ve never really cooked following recipes so it’s been a difficult change, but a tasty one. I’m enjoying trying new things and following a recipe is just easy!
I’ve cooked about 6 recipes out of New Feast and next on my list is Plenty More by Yottam Ottolenghi which is just fantastic. I’ve had some Yottam recipes before and they were devine. Also on my ‘to cook out of’ list is Green Kitchen Travels, FOOD and my Tupperware Microsteamer cookbook which has fantastic food styling, to my surprise.
This chickpea dish can be substituted with capsicum, eggplant, sauteed kale or a fried egg on top if thats the way you roll. It can also be topped with yoghurt, toasted pine nuts and finely chopped parsley with some warm pita bread to lap up the yoghurt. Chilli? Sure, Avocado? YES. It’s such a simple concept that you could almost add anything you have in the fridge – which to me is the perfect way to cook and probably why I struggle to follow a recipe. And isn’t it ironic that I share (mostly) my own created recipes with you in the hope that you follow them? The world comes full circle.
Do you like to follow the recipe or to choose your own cooking adventure?
Have a wonderful day, Bec x
Egyptian spiced chickpeas
- 400 g tin chickpeas drained and rinsed
- 2 vine ripened tomatoes diced
- 80 g fresh soft white cheese fetta, goats
- 1 clove garlic crushed
- 1 teaspoon ground cumin
- 2 tablespoons freshly chopped parsley
- 2 spring onions (scallions) finely chopped
- oil to fry and to drizzle before serving
- salt and pepper
- cheek of lemon
- 1 teaspoon chili flakes if desired
- In a medium saucepan, warm the oil. Add the garlic and spring onions and saute over a gentle heat for 5 minutes, or until the spring onions have softened
- Mix in the drained and rinsed chickpeas, diced tomatoes and spices and cook for a further 6-8 minutes until everything has softened and warmed through.
- If you're going to top with a fried/poached egg, this is your time to start your egg business.
- Add salt and pepper and chilli to taste, remove from the heat and serve into bowls.
- Garnish with the freshly chopped parsley and feta cheese and serve with a drizzle of extra virgin olive oil and lemon on the side.